Mix all the meatball ingredients together in a bowl and then squeeze and knead the mixture with your hand until it is all combined and stuck together. If the mixture is too wet then you can add a small amount of gluten free flour, but you shouldn't need to.

Heat the oil in a frying pan, quickly roll the mixture into small balls and dropping them into the pan as you go. Gently fry the meatballs for about 10 minutes, turning regularly until cooked through and slightly golden. Add the onions to the pan.

Once the onions have softened, add stock and purée (stir until combined) and bring to the boil. Reduce to a simmer and add the herbs and seasoning. Simmer for about 15 minutes until you have a thick, rich tomato sauce.

Meanwhile, bring a large pan of water to the boil. Add a drop of oil (prevents the pasta sticking together) and a pinch of salt then add the pasta and cook per packet instructions.

When the pasta has cooked (usually 10 minutes), drain, pile the meatballs and sauce on top and serve with fresh parsley and parmesan.